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Authors
Kono, Nobuaki http://orcid.org/0000-0001-5960-7956
Nakamura, Hiroyuki
Tateishi, Ayaka
Numata, Keiji
Arakawa, Kazuharu
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Funding
Funding for this research was provided by:
Ministry of Education, Culture, Sports, Science and Technology (KAKENHI Grant-in-Aid for Scientific Research(B) (21H02210), Grant-in-Aid for Transformative Research Areas B)
Sumitomo Foundation (190426)
Nakatsuji Foresight Foundation Research Grant
Cabinet Office, Government of Japan (the ImPACT Program of Council for Science, Technology and Innovation, the ImPACT Program of Council for Science, Technology and Innovation, the ImPACT Program of Council for Science, Technology and Innovation)
Yamagata Prefectural Government and Tsuruoka City, Japan
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Article History
Received: 10 May 2021
Accepted: 19 June 2021
First Online: 26 July 2021
Declarations
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: Not applicable.
: Not applicable.
: H.N. is an employee of Spiber Inc., a venture company selling brewed protein products. However, the design of all study procedures was conducted by N.K. of Keio University, and Spiber Inc. had no role in the study design, data analysis, or data interpretation. N. K, A.T., K.N., and K.A. declare no conflict of interests.
